Yield: 1 servings
|Salsa - to taste; (2-4 Tbsp)|
|1 cup||Tomato paste|
(Adapted from the Passover Gourmet Cookbook) Cut onions, carrots, red peppers, celery, mushrooms and zucchini into bite-size pieces. Saute in veggie broth for 5 minutes until still slightly crunchy. Cut tomatoes into bite-size pieces and add the rest of the ingredients. Cover and cook for 20 minutes on simmer.
This is delicious served over roasted potatoes. Serve as a vegetarian main dish and vegetable side dish for others. This serves about 4 vegetarian entrees when served with other seder dishes. Increase or substitute vegetables as desired.
Posted to fatfree digest by pransesq@... on Mar 27, 1999, converted by MM_Buster v2.0l.